Italian Pork Cutlet Florentine Recipe

Name: Italian Pork Cutlet Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 New York pork chops thin boneless, top loin; 1/2 cup flour; 2 large eggs beaten; 1 cup panko breadcrumbs; salt; pepper; 3/4 cup olive oil divided; 5 ounces fresh spinach; 2 tablespoons tomatoes roasted red, thinly sliced; 1 teaspoon flat leaf parsley chopped; 1/2 lemon

Servings: persons

6 New York pork chops thin boneless, top loin
1/2 cup flour
2 large eggs beaten
1 cup panko breadcrumbs
salt
pepper
3/4 cup olive oil divided
5 ounces fresh spinach
2 tablespoons tomatoes roasted red, thinly sliced
1 teaspoon flat leaf parsley chopped
1/2 lemon

1
Put flour, eggs and bread crumbs in three separate shallow bowls.
2
Season pork with salt and pepper, then coat each pork chop with flour. Dip in egg, then coat in bread crumbs on both sides.
3
Over medium-high heat, add 3/4 cup olive oil to a frying pan or skillet until oil faintly smokes.
4
Add pork to skillet in small batches, using tongs to turn over when edges turn golden-brown, about 2-3 minutes on each side. Cook until the internal temperature reaches between 145 degrees F. (medium-rare) to 160 degrees F. (medium). Check by inserting a digital meat thermometer halfway into thickest part of pork chop.
5
Remove pork chops from pan and drain on paper towel-lined plate. Repeat with rest of pork.
6
Heat the remaining olive oil in a pan over medium-high heat; add spinach and tomatoes to pan. Cook, stirring, about 2 minutes, until spinach is just wilted and spinach and tomatoes are heated through.
7
Transfer pork chops to clean platter; top each with spinach and tomato mixture.
8
Sprinkle with fresh parsley and garnish with lemon zest. You can also drizzle some lemon vinaigrette over the top for extra lemon flavor. Enjoy!

989

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 New York pork chops thin boneless, top loin, 1/2 cup flour, 2 large eggs beaten, 1 cup panko breadcrumbs, and more.

Yes, Italian Pork Cutlet Florentine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Pork Cutlet Florentine

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